Spray an 8 x 8 pan lightly with non stick spray and line with parchment paper.
In a small bowl combine the flour, oats, baking powder, baking soda and salt; set aside.
In a large bowl whisk the brown sugar, eggs, buttermilk, oil and extracts until well combined. Stir in the flour mixture just until incorporated and fold in the cherries.
Spoon the mixture into the prepared pan and bake for 35 minutes or until cake tester inserted comes out clean.
Let the cake cool in the pan for 10 minutes while you prepare the glaze.
In a small bowl, using a fork mix the powdered sugar and milk/cream until it reaches a smooth thick glaze. Add more milk by the teaspoon if needed.
Remove the cake from the pan onto a cooling rack. Drizzle the warm glaze all over the top. Let the cake sit for at least 10 minutes to allow the glaze to set slightly. Serve the cake warm or cool. Store uneaten cake at room temperature in a cake dome, covered with saran or in an airtight container.